3 ms·

So is that to say if you introduce something to the cooking element, like water, the temperature will be wrong because the water unexpectedly cooled the surface

• InternetofJim 12y ago
  We raise the temperature back up as quickly as possible without overshooting in thst case. During low temp cooking, you really only care about the maximum temperature, so you don't care much, it just takes a little longer to finish. But during sear of a protein, you just drive the temperature high enough that any loss from adding food or water to the plate is acceptable.